50 Picnic Salad Recipes

1. Classic pasta salad. Boil 450 g of pasta; drain and rinse. Mix 1/2 cup each sour cream and mayonnaise, 1 tablespoon each yellow mustard, apple cider vinegar, and relish, and 1 teaspoon sugar. Toss with the pasta, adding 1 1/2 cups each diced ham, defrosted peas, and 1/2 a chopped red onion. Sprinkle with dill.


2. Pasta salad with pimento. Boil 1 pound (450 g) of pasta; drain and rinse. Add 4 cups (450 g) of grated sharp cheddar, 3/4 cup (3/4 g) of mayonnaise, 1 jar (230 g) of pimento peppers, drained and chopped, 4 chopped green onions, and 1/2 teaspoon (1/2 tsp) of cayenne pepper; toss and season with salt.

3. Pasta salad with grilled vegetables. Boil 1 pound fusilli pasta; drain and rinse. Grill 1 pound tomatoes, 2 quartered bell peppers, and sliced ​​zucchini over medium-high heat for 15 to 20 minutes, until soft and charred. Puree in a food processor with 1/4 cup olive oil, 1 tablespoon red wine vinegar, and 1/4 teaspoon ground cumin. Toss with pasta, salt, and pepper.

4. Pasta salad with broccoli and cheddar. Boil 1 pound rotini pasta, adding the broccoli for the last 4 minutes; drain and rinse. Toss with 2/3 cup diced smoked cheddar, 1 pound diced tomatoes, 1 minced shallot, the juice of 1/2 lemon, salt, and pepper.


5. Peanut butter noodles. Boil 1 pound Chinese egg noodles; drain and rinse. Whisk together 1/2 cup peanut butter, 3 tablespoons each soy sauce, rice vinegar, and Sriracha sauce, 1 tablespoon each sesame oil, and grated peeled ginger. Add the noodles, sliced ​​cucumber, red bell pepper, and 1/2 cup chopped cilantro; stir and season with salt.

6. Soba with edamame beans. Boil 12 oz (340 g) soba noodles with 2 cups (2 g) frozen shelled edamame beans; drain and rinse. Puree 2 sliced ​​carrots, 1/4 cup (1/4 g) vegetable oil, 3 tbsp (3 g) rice vinegar, 1/4 cup (3 g) chopped peeled ginger, 2 tsp (2 g) sugar, and 1/2 tsp (2 g) finely chopped shallot. Stir in the noodles and beans; season with salt.

7. Pasta with spinach pesto. Boil 450 g (1 lb) farfalline pasta; drain and rinse. Puree 4 cups baby spinach, 2 cups each basil and parsley leaves, 1/2 cup sliced ​​toasted almonds, and 3/4 cup olive oil. Toss with the pasta, the juice of 1 lemon, and 1 cup grated Parmesan; season with salt.

8. Pasta with caponata. Boil 1 cup of ditalini pasta; drain and rinse. Sauté diced eggplant, fennel bulb, onion, and 2 chopped garlic cloves in olive oil until soft; season with salt and pepper. Cool. Toss with the pasta, chopped tomato, 1 cup of torn basil, 1 tablespoon of white wine vinegar, salt, and pepper.


9. Pasta with Italian delicacies. Boil 1 pound (450 g) penne pasta; drain and rinse. Mix 1/3 cup (1/3 cup) mayonnaise, 3 tablespoons each olive oil and red wine vinegar. Add the pasta, jardiniere vegetables from a jar (1 pound (450 g), drained and chopped), 1 cup each diced provolone cheese and salami, 1/4 cup each chopped parsley and basil, salt and pepper; toss.

10. Bean salad with Italian delicacies. Follow recipe #9, replacing the pasta with cannellini beans (3 x 425g cans, rinsed).


11. Salad with three types of beans. Cook 1 pound (450 g) each trimmed green and yellow green beans until tender, about 7 minutes; drain and rinse. Whisk together 6 tablespoons olive oil, 3 tablespoons white wine vinegar, 1 tablespoon each Dijon mustard, and chopped tarragon. Stir in 1 pound (425 g) can small red kidney beans, rinsed, 1 sliced ​​shallot, salt, and pepper.

12. Salad with cucumber and green beans. Cook 1½ pounds (680 grams) trimmed green beans until tender, about 7 minutes; drain and rinse. Add 1/3 cup olive oil, 1/4 cup red wine vinegar, halved grape tomatoes (1 2-ounce package), sliced ​​small English cucumber, 1 shallot (thinly sliced), salt and pepper; stir.

13. Spicy bean salad. Cook 1 pound frozen black-eyed beans in simmering water for about 5 minutes; drain. Add 1 diced red bell pepper, 1 cup diced ham, 1/2 cup chopped chives, 1/4 cup each olive oil, apple cider vinegar, and sliced ​​pickled jalapeños (plus 2 tablespoons brine), salt and pepper; toss to combine.


14. Bean salad with corn. Whisk together 1/4 cup olive oil, 2 teaspoons honey, and the juice of 3 limes. Add 2 16-ounce cans black beans (rinsed), 1 cup thawed corn, 1 diced bell pepper, 1 chopped bunch green onion, 1/2 cup cilantro, salt and pepper; toss to combine. Add 1 diced avocado.

15. Southwestern Rice Salad. Cook 1 1/2 cups rice in 3 cups simmering water, covered, with 1 teaspoon each chili powder and cumin, about 18 minutes; let cool. Add 1 1/4 lb. can red kidney beans, rinsed, 1/2 sliced ​​red onion, 1/4 cup chopped cilantro, 1 minced jalapeño, 1/3 cup olive oil, 2 tablespoons lime juice, salt and pepper; stir to combine.


16. Rice salad with pecans. Cook 2 cups brown rice in 4 cups simmering water, covered, for 45-50 minutes, adding 1 cup chopped green beans in the last 5 minutes. Let cool. Add 1 cup each chopped mixed herbs and toasted salted pecans, 1/3 cup olive oil, the juice of 1 lemon, salt and pepper; stir.

17. Quinoa and Asparagus Salad. Cook 1 1/2 cups quinoa in 3 1/2 cups simmering water, covered, for about 15 minutes; let cool. Cook 1 cup frozen lima beans, covered, for about 11 minutes, adding 1 bunch sliced ​​asparagus for the last 3 minutes; rinse. Toss the quinoa with 1/4 cup each chopped mint and olive oil, the juice of 1 lemon, salt, and pepper.


18. Quinoa and orange salad. Cook 1 1/2 cups quinoa in 3 1/2 cups simmering water, covered, for about 15 minutes; let cool. Add a bunch of chopped green onions, 1 sliced ​​head of fennel, the segments of 1 orange, 1/4 cup each olive oil and orange juice, salt and pepper; toss. Sprinkle with the fennel stalks and fronds.

19. Tabuleh. Cook 1 cup bulgur in 2 cups simmering water, covered, for about 20 minutes; let cool. Add 5 bunches chopped parsley, 2 cups shredded romaine lettuce, 3 diced plum tomatoes, 4 chopped green onions, 1/2 cup olive oil, 1/4 cup each lemon juice and chopped mint; stir and season with salt.


20. Tabbouleh with cauliflower. Make tabbouleh (No. 19), replacing the bulgur with a head of grated raw cauliflower. Use 2 bunches of parsley.

21. Curried couscous salad. Combine 2 cups each couscous and simmering water, 1/2 cup each yellow raisins and diced dried apricots, 1 teaspoon each curry powder and salt; cover and let stand 10 minutes. Cool. Add 1 cup chopped parsley, 1/2 cup each chopped toasted pistachios and almonds (cut into wedges), 1/4 cup each mango chutney and olive oil, and the juice of 2 oranges; stir.

22. Moroccan salad with couscous. Combine 1 1/2 cups couscous, 3/4 teaspoon each ground cumin, coriander, cinnamon, and salt, and 1 1/2 cups simmering water; cover and let stand 10 minutes. Cool. Cook 1 pound (450 g) sliced ​​carrots for 4 minutes; drain. Add couscous, 1 1/4 pound (425 g) can chickpeas, rinsed, 1/4 cup each chopped green olives, cilantro, and olive oil, the juice of 1 lemon, salt, and pepper; toss to combine.

23. Pearl barley salad with mushrooms. Cook 2 cups pearl barley in 6 cups simmering water, covered, for about 45 minutes; let cool. Add 8 ounces each quartered cherry tomatoes and sliced ​​cremini mushrooms, 1/4 cup each chopped parsley and olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Worcestershire sauce, salt and pepper; stir.

24. Spelt with Brussels sprouts. Cook 2 cups spelt in 8 cups simmering water, stirring occasionally, for 40 minutes; drain and cool. Toss with 4 cups shredded Brussels sprouts, 1 cup chopped toasted walnuts, 1/2 sliced ​​red onion, 1/2 cup olive oil, the zest and juice of 1 lemon, salt, and pepper.

25. Bulgur with grilled vegetables. Cook 1 cup bulgur in 2 cups simmering water, covered, for about 20 minutes; let cool. Toss 1 sliced ​​zucchini, 1 sliced ​​bell pepper, 1/2 sliced ​​eggplant, and 1 red onion with olive oil, salt, and pepper. Grill over medium heat, turning, until tender, 8 minutes. Toss the bulgur with 1/2 cup each chopped parsley, crumbled feta, 1/4 cup each red wine vinegar, olive oil, and salt and pepper.

26. Lentil salad. Cook 2 cups French lentils in 6 cups simmering water for about 25 minutes; cool. Whisk together 1/2 cup olive oil, 1/4 cup lemon juice, 1 grated garlic clove, 1 teaspoon ground cumin, and 1/2 teaspoon ground coriander. Toss with lentils, 1 diced red pepper, 1/2 diced red onion, 1/2 cup chopped parsley, salt, and pepper.


27. Mediterranean salad with chickpeas. Combine 2 x 14-ounce cans chickpeas (rinsed), 2 diced tomatoes, 1/2 cup each crumbled feta and chopped Kalamata olives, 1/4 cup each chopped parsley and mint, 6 tablespoons olive oil, 3 tablespoons red wine vinegar, salt and pepper.

28. Spanish cauliflower salad. Toss 2 chopped heads cauliflower with olive oil, salt, and 1 1/2 teaspoons smoked paprika; roast at 420°F (220°C) for 20 minutes. Cool. Add 1 1/4 lb (425 g) can chickpeas, rinsed, 1/2 cup each chopped parsley and piquillo peppers, and 2 tablespoons each sherry vinegar and olive oil; toss and season with salt.

29. Broccoli and sesame salad. Steam 2 heads of broccoli (separated into florets and chopped) for 5 minutes, until tender. Add 2 tablespoons each soy sauce, sesame oil, sesame seeds, and 1 sliced ​​red jalapeño; mix well and season with salt.

30. Salad with kale and plums. Whisk together 1/3 cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon each Dijon mustard and honey. Add 2 chopped bunches kale, 1 pound sliced ​​plums, 1 cup chopped pecans, 1/2 sliced ​​red onion, 4 ounces crumbled goat cheese, salt and pepper; toss.


31. Beetroot salad. Combine 6 large, sliced ​​cooked beets, 1/2 cup each chopped pistachios and parsley, 1/4 cup each sherry vinegar and olive oil; season with salt. Sprinkle with crumbled goat cheese.

32. Olive salad. Combine 3 cups chopped assorted olives, 2 shredded romaine lettuce hearts, 1 cup chopped jardiniere vegetables, 1/3 cup each chopped parsley, celery, and roasted red pepper, 3 tablespoons olive oil, 1 tablespoon red wine vinegar, salt, and pepper.

33. Grilled eggplant salad. Grill 2 large eggplants, turning, for 25 minutes. Halve; scoop out the flesh and slice. Add 3 tablespoons each of lemon juice, olive oil, chopped onion, and cilantro; toss and season with salt.


34. Panzanella. Combine 8 cups toasted cubed thick-crust bread, 4 ounces chopped tomatoes, 1/2 sliced ​​red onion, 1 cup torn basil, 2/3 cup olive oil, 1/4 cup each capers and red wine vinegar, salt and pepper.


35. Caprese. Combine 900g of chopped assorted tomatoes, 450g of diced mozzarella, 1 cup each chopped celery and basil, 1/3 cup olive oil, 2 tbsp red wine vinegar, salt and pepper.


36. Salad with tomatoes and herbs. Combine 850g cherry tomatoes (cut in half), hearts of palm from a 400g can (washed and chopped), 1/2 cup each chopped fresh herbs and crumbled goat cheese, 3 tbsp olive oil, juice of 1 lemon, salt and pepper.

37. Garden salad with tomatoes. Combine 2 lbs chopped tomatoes, 2 each chopped Cuban peppers and peeled cucumbers, 1 small diced onion, 1/2 cup chopped parsley, 1/4 cup olive oil, 2 tablespoons each lemon juice and red wine vinegar; season with salt.

38. Salad with zucchini and carrots. Using a vegetable peeler, thinly slice 4 carrots and 4 zucchini. Add 3 tablespoons each of chopped chives and olive oil, the juice of 1 lemon, salt, and pepper; toss to combine.

39. Classic coleslaw. Mix 1/2 cup each sour cream and mayonnaise, 3 tablespoons apple cider vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt. Stir in 1/2 shredded cabbage, adding 1 cup each grated carrots and chopped green onions.


40. Apple salad. Mix 1/4 cup mayonnaise, 3 tablespoons apple cider vinegar, and 2 tablespoons chopped chives. Toss with 10 celery stalks, 2 green apples (thinly sliced), salt, and pepper.

41. Cucumber salad. In a colander, combine 10 Iranian cucumbers and a red onion (cut into thin slices) with salt; let stand for 1 hour. Rinse and pat dry. Add 1/4 cup each mayonnaise, sour cream, and chopped dill, 2 tablespoons white wine vinegar, 2 teaspoons sugar, salt, and pepper; stir.

42. Corn salad with shrimp. Sauté 1 pound chopped shrimp, 1 pound frozen corn, and 1 teaspoon Cajun seasoning in olive oil. Let cool. Add 1 cup each chopped celery, red bell pepper, and green onions, 3 tablespoons each apple cider vinegar and olive oil, salt and pepper; toss to combine.

43. Salad with fried sweet potatoes. Boil 2.5 pounds sweet potatoes for 25 minutes. Drain and cool, then peel and slice thickly. Toss with olive oil and salt; grill over medium-high heat, turning, until tender, 5 minutes. Cool. Whisk together 1/4 cup each mayonnaise and buttermilk, 1 tablespoon chipotle hot sauce, and the juice of 1 lime. Toss with sweet potatoes, 1/2 cup chopped cilantro, salt, and pepper.


44. Delicate potato salad. Boil 2.5 pounds (1.1 kg) new potatoes (cut into quarters) for about 20 minutes; drain and toss with 1 tablespoon apple cider vinegar and 1/2 teaspoon salt. Let cool. Combine 1/2 cup each mayonnaise and sour cream, 2 tablespoons apple cider vinegar and 1 teaspoon sugar. Toss with potatoes, adding 3 chopped hard-boiled eggs, 1 cup chopped celery, 1/4 cup each chopped chives and dill, salt and pepper.


45. BLT salad. Follow recipe #44, omitting the eggs, celery, and greens. Toss with 1 chopped head romaine lettuce, 6 crumbled slices cooked bacon, 1 cup diced tomatoes, salt, and pepper.

46. ​​Potato salad with buffalo dressing. Toss 2.5 pounds (1.1 kg) new potatoes (cut into quarters) with olive oil and salt. Bake for about 35 minutes at 400°F (200°C). Cool. Mix 1/3 cup each mayonnaise, sour cream, Buffalo hot sauce, and crumbled blue cheese. Toss with potatoes, adding 1 cup each diced carrots and celery; season with salt.

47. Potato salad with pesto. Boil 2.5 pounds (1.1 kg) diced Yukon Gold potatoes for about 15 minutes, adding 8 ounces (230 g) chopped green beans for the last 3 minutes; drain. Puree 3 cups (300 g) basil, 1/2 cup each grated Parmesan and olive oil, 1/3 cup (1/3 cup) toasted pine nuts, 1 clove garlic, and the juice of 1 lemon. Toss with potatoes, beans, 10 ounces (300 g) halved cherry tomatoes, salt, and pepper.

48. French potato salad. Boil 2.5 pounds (1.1 kg) new potatoes (cut into quarters) for about 20 minutes; drain. Combine 1/3 cup olive oil, 1/4 cup white wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon sugar, salt, and pepper. Toss with potatoes and 2 sliced ​​shallots. Cool. Stir in 1 cup chopped mixed herbs.

49. German potato salad. Boil 2.5 pounds (1.1 kg) new potatoes (cut into quarters) for about 20 minutes; drain. Combine 1/3 cup olive oil, 3 tablespoons each grainy mustard and white wine vinegar, and 1 tablespoon sugar. Toss with potatoes, 2 cups sauerkraut, 3 chopped green onions, 1 teaspoon cumin, salt, and pepper.

50. Potato salad with chorizo. Boil 2.5 pounds (1.1 kg) thickly sliced ​​new potatoes for about 10 minutes; drain. Brown 3 sliced ​​dry-cured chorizo ​​sausages for 10 to 12 minutes. Combine 1/2 cup each mayonnaise and chopped parsley with 3 tablespoons sherry vinegar. Toss with potatoes, chorizo, and 1 cup chopped celery; season with salt, pepper, and smoked paprika.